Recipes

Recipe of the day: Two egg-based recipes that can double up as brekkie and dinner

Two egg-based recipes that can double up as brekkie and dinner

Pictures: The South African Poultry Association (SAPA) and iStock

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Who said you can’t have breakfast for dinner? While eggs are traditionally served as a morning meal, there are many recipes where eggs, featuring as the star of the dish, make for delicious lunches or family dinners.

Times are tough and South Africans are constantly looking for smart ways to save money. So, why not serve breakfast for dinner to pinch some pennies.

These egg-based recipes are so yummy, we promise that your family won’t mind it if you serve these dishes for dinner. They may, in fact, even beg you to add it to the weekly meal plan.

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ALSO SEE: Recipe of the day: Two comforting soup recipes to beat the winter blues

Two egg-based recipes perfect for dinner

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Spicy seshebo with roast butternut, poached egg and soft tacos

This recipe makes a delicious brunch or dinner meal. Leftover roast veggies can be used in place of the butternut. A tin of kidney beans or chickpeas can be added to the sauce to stretch the meal further.

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  • Author: SAPA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Breakfast,Brunch
  • Method: Frying
  • Cuisine: Mexican

Ingredients

Scale
  • Serves 4 – 6
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes

Ingredients

  • 30ml (2 tbsp) olive oil
  • 500g butternut, diced
  • 5ml (1 tsp) dried mixed herbs
  • 5ml (1 tsp) smoked paprika
  • 440g can Spicy Tomato Onion Relish
  • 100ml – 200ml vegetable stock
  • 4– 6 large eggs
  • handful fresh coriander, finely chopped

To Serve

  • Avocado guacamole or avocado slices
  • Pickled jalapeño (optional)
  • Fresh coriander

Instructions

  1. Preheat the oven to 220°C. Toss the butternut with the olive oil, dried herbs, and paprika and place in a single layer on a baking tray. Roast for 15 – 20 minutes until soft, cooked through and slightly charred.
  2. Heat the tomato onion relish in a deep frying pan, add the stock and cook on high for 5 minutes until bubbling, add the roast butternut.
  3. Reduce the heat to a simmer, break the eggs into the sauce and poach until the whites lose their opaqueness and the yolks are done to your liking.
  4. Heat the tacos according to instructions on the packet. Serve with the tacos, avocado guacamole or fresh avocado slices, jalapeño, and fresh coriander.

*Recipe courtesy of The South African Poultry Association (SAPA)

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Cheesy egg skillet

This delicious egg-based dish can be served on its own, but if you want to, you can serve it with a salad or fresh bread.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Breakfast,Brunch
  • Method: Frying
  • Cuisine: French,Italian

Ingredients

Scale
  • ¼ cup olive oil
  • 5 cups frozen shredded hash browns (or 2 medium potatoes — see below*)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin
  • ¼ teaspoon fennel seeds
  • ½ teaspoon kosher salt
  • 2 green onions, thinly sliced
  • ¼ cup shredded cheddar cheese, plus a sprinkle more
  • 1 tablespoon butter
  • 4 eggs
  • For the garnish: Salsa, fresh cilantro (optional)

Instructions

  1. Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook about another 6 minutes until browned, continuing to flip so they don’t stick.
  2. Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add ¼ tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top.
  3. Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
  4. Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
  5. Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.

Notes

 If you are using potatoes and not hash browns:

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Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Then cook starting at Step 1 of this recipe. 

*This recipe was found on www.acouplecooks.com

NOW SEE: Recipe of the day: Chicken livers, stewed with green beans in sour cream

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Published by
Compiled by Xanet Scheepers
Read more on these topics: budgetfoodrecipe
2 years ago